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24 November 2015

That carrot and chia seed cake with honey mascarpone cream....{recipe}

I have to apologise for the long delay in posting this recipe since I know a fair few of you were keen to get this a few weeks ago. This is actually one of my favourite gluten-free dairy-free sugar-free muffin recipes which I was really hoping would go equally as well turned into a cake.

Life keeps getting in the way of regular blogging at the moment but I'll just snatch a few snippets of time as and when I can...like now.....so without further ado...that cake!

Preheat the oven to 180 degrees Celsius and grease/line a 20 cm tin. Add all ingredients into a large mixing bowl. Using a wooden spoon, mix until well combined. Bake in the oven for 40-50 minutes or until a skewer comes out clean when inserted.

Put the mascarpone, lemon zest and honey in a bowl. Using a spoon, mix until well combined. Gently spoon the mascarpone cream on the top of the cooled cake and spread out evenly with a knife. Sprinkle with seeds to decorate.